Mixed Mushroom Ragout or Gravy
From deliathecrone 16 years agoIngredients
- 2 tablespoons olive oil shopping list
- 1/2 cup shallots, peeled and minced shopping list
- 1 tablespoon minced garlic shopping list
- 1 teaspoon oregano shopping list
- 1 teaspoon thyme shopping list
- 1 teaspoon parsley shopping list
- 2 pounds assorted mushrooms, cleaned and rough chopped* shopping list
- 1/2 cup brandy shopping list
- 2 cups stock (your choice) shopping list
- 2 teaspoons salt shopping list
- 1/4 teaspoon white pepper shopping list
- 1 whole bay leaf shopping list
- 1/2 cup heavy cream shopping list
- 1 tablespoon butter shopping list
- 1 tablespoon parsley, minced, for garnish shopping list
- *mushrooms may consist of any combination of portobello, shiitake, crimini, button, or your own favorites. shopping list
- As for the stock, in a pinch, I've used reconstituted dried onion soup mix for the stock. In that case, omit the salt entirely. shopping list
How to make it
- In a large heavy-bottomed pan, heat the oil and saute the shallots and garlic until translucent.
- Add the herbs and mushrooms and saute for 3 to 4 minutes, stirring regularly.
- Add the brandy and continue to cook until absorbed.
- Add the stock, salt and pepper and bay leaf, and simmer until the liquid is reduced by about half.
- Add the cream and simmer over a low flame for 15 to 20 minutes, or until most of the liquid is reduced and the mushrooms are coated with a thick sauce.
- Stir in the butter, adjust the seasonings.
- Sprinkle with parsley and serve.
- Nutritive values:
- Per serving - 166.8 calories; 11.5 grams fat (82.4% calories from fat); 1.1 grams protein; 4.4 grams carbohydrate; 23 milligrams cholesterol; 741 milligrams sodium.
- Exchanges: 1/2 vegetable; 2 1/2 fat.
The Rating
Reviewed by 5 people-
This recipe sounds like heaven. You've made my day!
hollymayb in Baltimore loved it -
Sounds fantastic. Thank you.
jenniferbyrdez in kenner loved it -
Sounds great!
bluewaterandsand in GAFFNEY loved it
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